As we prepare to embark on our vegetarian holiday to Guatemala we figured we better get in a few more bites of succulent meat! 

Morocco has always been on my radar as it lures me in with its spices and exotic flavors.  Today we shall create a lamb tagine with chickpeas and apricots served in a traditional tagine vessel, purchased at the NYC Chelsea markets last Christmas.  First time breaking it out but I am sure will not be the last.

Braising meat the Moroccan way transforms meat into a thick, aromatic stew that melts in your mouth and warms your heart.  Served alongside a garlic, lemon couscous this dish with transport you to North Africa!  Enjoy the journey.....

PREPARATION

1. Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.  We used canned garbanzo beans and they were just as good.

2. Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.  We skipped this step.

3. Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, Ras-el-Hanout , and ginger. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.

4. Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper.